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1
If your shrimp havent been cleaned, pull the tails off and run the tip of your knife into the curve of the shrimp to pull out that weird dark stringy thing.
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2
Toss in a couple generous pinches of salt and mix them around.
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3
Heat the butter/oil over medium heat in a medium skillet.
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4
Add garlic and cook for about 1 minute.
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5
Add shrimp to skillet and cook until shrimp has just barely turned pink all over.
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6
It only takes a few minutes.
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7
Remove from heat and let them cool for a few minutes.
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8
Place the shrimp in the food processor with the avocado, pesto, and lemon juice.
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9
Pulse until everything is chopped finely and combined thoroughly.
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10
Taste, and adjust salt as necessary.
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11
You may want this slightly salty to compensate for the cucumber coming later.
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12
Cut the ends off the cucumber, then slice them as thin as you can with a mandoline slicer.
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13
Spread about 2 teaspoons of the shrimp filling onto 3/4 of each cucumber slice.
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14
Starting at the filling end, roll it up and secure with a toothpick.
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15
You should have 16-18 cucumber rolls.
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16
Chill until ready to serve.
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17
Notes: 1.
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18
If youd like to make this dairy-free you can make your own basil pesto and simply leave out the cheese.
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19
Just combine 2 cups of basil leaves, 1/3 cup pinenuts, 2 cloves garlic, 1-2 tablespoons fresh lemon juice, and salt to taste in a food processor.
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20
Pulse to chop finely.
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21
While the machine is running, pour in 3/4 cup of extra-virgin olive oil.
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22
Process until smooth.
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23
2.
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24
Dont make these more than 2-3 hours before you eat them.
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25
Theyll start to get watery.
